Antioxidant Status of Fresh and Processed Tomato - A Review

Antioxidant potential of tomato is due to presence of mix of antioxidant biomolecules like lycopene, ascorbic acid, phenolics, flavonoids and vitamin E. Lycopene, the principal pigment conferring red colour to tomatoes, has recently attracted significant attention due to its biological and physiological properties. Cherry tomatoes, in particular have been found to have higher content of antioxidants than normal sized fruits. The present review discusses the antioxidant potential of lycopene and its documented health benefits. Attention is focused on the relative stability of lycopene to thermal processing and storage. A brief overview is also given on the role of other phytochemicals of tomato such as phenolics, flavonoids, ascorbic acid and (beta)-carotene and their relative stability during processing. Special mention is made about the evaluation of antioxidant activity in tomato products, which would be helpful in defining the quality of tomato products in better terms and thus establish their functional status. Enhanced bioavailability of lycopene from processed products and increased antioxidant activity after processing further advocates consumption of processed tomato products. The information may find a significant impact on consumerʹs food selection by increasing their consumption of fruits and vegetables to reduce the risk of chronic diseases.